Veal, fat, raw - Nutrition data & facts, nutritional informationHome » Meat and meat products » Veal

Veal, fat, raw

Bos taurus

	Energy Distribution % of total food energy
	Protein, total	26.6 %
	Fat, total	73.4 %
	Carbohydrate, total	0 %
	Alcohol	0 %

Refuse: 0%


Content per 100 grams
Energy	1158	kJ
Protein, total	18.5	g
total-N	3	g
Fat, total	22.8	g
saturated fatty acids	9.5	g
monounsaturated fatty acids	10.8	g
polyunsaturated fatty acids	0.9	g
Carbohydrate, total	0	g
carbohydrate, available	0	g
added sugar	0	g
dietary fibre	0	g
Alcohol	0	g
Ash	0.9	g
Moisture	59	g

Vitamins
Vitamin A	0	RE
retinol	0	μg
ß-carotene	0	μg
Vitamin D	0.2	μg
Vitamin E	0.15	aTE
alpha-tocopherol	0.15	mg
Vitamin K	0	μg
Vitamin B1, thiamin	0.049	mg
Vitamin B2, riboflavin	0.126	mg
Niacin equivalents	9.17	NE
niacin	6	mg
tryptophan	3.17	mg
Vitamin B6	0.408	mg
Pantothenic Acid	0.9	mg
Biotin	0	μg
Folates	3	μg
Vitamin B12	1.3	μg
Vitamin C	1	mg

Minerals
Sodium, Na	65	mg
Potassium, K	280	mg
Calcium, Ca	8.41	mg
Magnesium, Mg	20	mg
Phosphorus, P	158	mg
Iron, Fe	1.1	mg
Copper, Cu	0.05	mg
Zinc, Zn	3.7	mg
Iodine, I	1.7	μg
Manganese, Mn	0.012	mg
Chromium, Cr	3.9	μg
Selenium, Se	8.2	μg
Nickel, Ni	0.9	μg

Carbohydrates
Fructose	0	g
Glucose	0	g
Lactose	0	g
Maltose	0	g
Saccharose	0	g
All sugars, total	0	g
Starch	0	g

Lipids
C 14:0	0.668	g
C 15:0	0.168	g
C 16:0	5.68	g
C 17:0	0.25	g
C 18:0	2.76	g
C 14:1	0.333	g
C 16:1	1.34	g
C 18:1, n-9	8.84	g
C 20:1, n-11	0	g
C 18:2, n-6	0.418	g
C 18:3, n-3	0.25	g
C 20:4, n-6	0.25	g
C 20:5, n-3	0	g
C 22:5, n-3	0	g

Sums lipids
Sum saturated	9.53	g
Sum monounsaturated	10.8	g
Sum polyunsaturated	0.918	g
Sum n-3 fatty acids	0.25	g
Sum n-6 fatty acids	0.668	g
Trans fatty acids	0.636	g

Cholesterol
Cholesterol	72	mg

Amino acids
Isoleucin	890	mg
Leucine	1400	mg
Lysine	1500	mg
Methionine	440	mg
Cystine	150	mg
Phenylalanine	710	mg
Tyrosine	620	mg
Threonine	740	mg
Tryptophan	190	mg
Valine	920	mg
Arginine	1200	mg
Histidine	590	mg
Alanine	1100	mg
Aspartic acid	1700	mg
Glutamic acid	2500	mg
Glycine	950	mg
Proline	800	mg
Serine	740	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0114